Events Come for the Walk, Stay for the Dance: This Calgary Design Firm’s Thanksgiving Walk Raises Funds for the Calgary Food Bank
Events 8 Surprise Dinners For One Serious Cause. Here’s What’s Going Down at Vancouver Entertains On October 16, Vancouver Entertains returns in support of Canfar’s HIV/AIDS research efforts, with eight surprise dinners across the city culminating in an after-party at Telus Garden.
Recipes Recipe: Chicken and Parsnip Stew with Leeks and Potatoes Sabrina Currie’s cozy one-pot chicken stew layers parsnips, leeks, potatoes and herbs with a creamy broth.
Recipes Recipe: Pumpkin Cheesecake Bars Creamy, warmly spiced and made for fall, Tori Wesszer’s pumpkin cheesecake bars are even better the next day.
Recipes Don’t Let Tomato Season End Without Trying These Recipes Bruschetta, Catalan toast, ratatouille and more delicious dishes to cook with tomatoes.
Wine 3 B.C. Wines to Drink This Fall, From Big Reds to Sparkling Three B.C. bottles that bring finesse, dark fruit and autumn-ready flavour to the table, without relying on sheer power.
Wine How to Support Summerland’s Wineries One Bottle at a Time After frost, fire and another devastating wildfire season, Summerland’s wineries are facing yet another blow. Here are a few of the many great producers who you can help out by drinking their wonderful wine.
Recipes 3 Delicious Recipes to Try for Your Next Taco Night Think beyond ground beef and shredded cheese with these flavour-packed tacos.
Commercial Design Say Cheese: Inside Whistler’s Tiny, ’80s-Inspired Cheese Shop Flute and Fromage pays homage to ’80s ski culture, indulgent après and other perfect pairings.
Restaurants The Best Al Fresco Winery Restaurants in the Okanagan for Summer Sun-soaked vineyards, spectacular lake views and locally inspired menus make these three Okanagan winery restaurants the perfect places to linger over a summer meal.
Recipes Recipe: Dry-Aged Duck Breast with Beet Pavé, Rainbow Chard and Blackberry Jus Chef Harris Sakalis pairs crisp-skinned duck with jewel-toned beets, tender rainbow chard and a tart-sweet blackberry sauce.
